Recipe Sifter

Buttery brown sugar bar cookies with chopped walnuts and a hint of rum extract, baked in one pan and cut into squares. Serve warm with ice cream or stash them in a tin for later.

Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.

Just milk, yogurt, and flour. This 3-ingredient sourdough starter uses live yogurt cultures to kickstart fermentation, giving you a bubbly, tangy base for homemade sourdough bread in about 3 days.

Easy spaghetti and meatballs in a from-scratch herb tomato sauce: crushed tomatoes simmered with oregano, basil, and marjoram, then the meatballs simmer right in the sauce. Classic comfort food over spaghetti.

Currant and orange muffins made with rice flour, ground almonds, and beaten egg whites for a tender, gluten-free crumb. Naturally sweetened with honey and fresh orange juice.

Mashed potato biscuits with buttermilk, honey, and brown sugar for soft, fluffy texture that stays moist for days. A great way to use up leftover mashed potatoes.

Vegan pumpkin soup with coconut milk and a hint of galangal for warming Southeast Asian flavor. Smooth, dairy-free, and high in fiber, this pureed soup is silky comfort in a bowl.

Spaghetti tossed with a quick vegetable sauce of fresh tomatoes, mushrooms, and green peppers sauteed with garlic, basil, and oregano. Ready in 30 minutes.

Texas-style San Jacinto biscuits made with vegetable shortening for tender, flaky layers. Six pantry ingredients turn into 24 warm biscuits in 30 minutes.

Hawaiian banana bread blended in a blender for an ultra-smooth tropical-style loaf. Just 7 ingredients, sweet and tender, makes muffins or a single loaf.

The original version that inspired this recipe was incredibly rich using whipping cream for the cream sauce and delivering a whopping 16 grams of saturated fat per serving. 85% of the calories came from fat! This version has only 4 grams of saturated fat and cuts the calorie count from 269 to 121, is still delicious and rich tasting.

Quite tasty. The tahini dressing made the whole dish sing. We used arugula instead of spinach. Delicious!

Shiitake mushrooms, tofu and potatoes are like sponge that soak all the great flavor from the miso stew. Green beans add bright color and nice crisp, and the glass noodles give a bit chewiness and some healthy calories that are good for you.

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

Quick, easy and delicious. Using whole wheat pasta makes the dish even more nutritious and filling. An ideal one-pan meal.

This easy recipe will for sure make you ditch the store-bought frozen hash browns, because there is no comparison with the homemade version.